Summary

Ingredients

• 250 g butter, melted
• 50 g almond (s), blanched and round
• 150 ml yogurt
• 100 g suar
• 1 packet vanilla sugar
• 150 g semolina
• 1 teaspoon Baking powder
• 150 grams sugar
• 150 ml water
• 0.5 ½ lemon (s), the juice from it
• Fat for the shape

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Instructions

1. Boil 150 ml water with 150 g sugar for 2 minutes, add juice from 0.5 lemon, and set aside to cool.
2. In a bowl, mix 150 ml yogurt, 150 g sugar, and 1 packet vanilla sugar until combined. Mix in half of the melted butter, 150 g semolina, 50 g blanched almonds, and 1 teaspoon baking powder.
3. Grease a rectangular mold with fat and pour the batter to about 3 cm height.
4. Bake in a preheated oven at 180°C (356°F) with top and bottom heat for 30 minutes.
5. Remove from oven and pour the syrup evenly over the basbousa. Cut into squares or diamonds and return to oven at 180°C (356°F) for 3 minutes.
6. Remove from oven, pour remaining melted butter over the basbousa, and allow to cool completely (preferably overnight before serving).